Viennese Iced Coffee Food

VIETNAMESE ICED COFFEE

Steps:

• Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
• Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.

COFFEE VIENNA

Steps:

• In an airtight container, combine all ingredients. Store in a cool, dry place for up to 2 months. , To make one serving: In a mug, dissolve 2 tablespoons mix in 1 cup boiling water; stir well.

VIENNESE COFFEE

Steps:

• In a 1-1/2-qt. slow cooker, combine the coffee, chocolate syrup and sugar. Cover and cook on low for 2-1/2 hours. , Stir in heavy cream and creme de cacao. Cover and cook 30 minutes longer or until heated through. , Ladle coffee into mugs. Garnish with whipped cream and chocolate curls if desired.

VIETNAMESE ICED COFFEE

Steps:

• Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.
• Line a coffee cone with a paper filter and place the cone over another heatproof container.
• Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee. See Tip.) Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended.
• Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.

VIETNAMESE COFFEE

Steps:

• Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
• Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.

VIETNAMESE-STYLE ICED COFFEE

Steps:

• Put the condensed milk into a coffee cup. Place the filter on top of the cup. Unscrew the filter, add the coffee grounds, and screw the filter back on. Pour in enough boiling water to fill the filter. Close the lid and let the coffee slowly drip into the cup. Remove the filter and stir the coffee and milk together. Pour the coffee mixture into a glass of ice and stir to chill. Serve.

VIENNESE COFFEE

Steps:

• Combine the hot coffee, chocolate syrup and sugar in slow cooker.
• Cover and cook on low 2 to 2 1/2 hours.
• Stir in heavy cream and creme de cacao.
• Cover and cook 30 minutes or until heated through.
• Ladle into tall coffee mugs, top with whipped cream and garnish with chocolate shavings.

VIENNESE COFFEE

Steps:

• COMBINE COFFEE, CLOVES, CINNAMON AND WATER IN SAUCEPAN; BRING TO A BOIL.
• REMOVE FROM HEAT; LET STAND FOR 5 MINUTES. STRAIN AND COOL.
• FILL GLASSES 1/4 FULL WITH CRUSHED ICE; ADD 1 SCOOP ICE CREAM. ADD COFFEE; STIR.
• TOP WITH WHIPPED CREAM; SPRINKLE WITH GROUND CINNAMON.
• SERVE WITH LONG SPOON AND STRAW. YIELD: 4-6.
• Wold's Best Recipes.

SPICED VIENNA COFFEE

Steps:

• Mix flavored instant coffee and spices in medium saucepan.
• Add boiling water; stir until well blended.
• Cook on low heat until heated through, stirring frequently.